National Fisherman

The Rudderpost 

jesJes Hathaway is the editor in chief of National Fisherman magazine and


When you walk down Midden Way toward the Damariscotta River in Damariscotta, Maine, on a morning like this one (sunny, dry, high 70s), it’s easy to wonder why we don’t all grab up a Maine oyster lease and start planting the water with beautiful bivalves.

The cove is calm and inviting, the 26-foot aluminum skiff is wide open to the morning sun and a gentle breeze. We ease through the water among arcs of oyster-laden floating cages. What’s not to love about this line of work?

2016 0727 JohnsRiverDave Cheney tends his oyster lease in Maine's Damariscotta River. Jessica Hathaway photoAnd then I see Dave Cheney, a former lobsterman and owner of the Johns River Oyster Co., start to haul his traps. Cheney, 46, is no slouch. He braces his legs against the low gunwale, and his broad shoulders hover out over the outside edge of the trap as he seizes it to wrestle it aboard. I could probably do that. Once or twice.

And in that moment, I also remember that these perfect summer days are fleeting. “Six months of the year, this is the perfect job,” Cheney says.

Despite the fact that long Maine winters make for hard work, Cheney runs his operation year-round. “Oysters don’t grow past Columbus Day,” he says. “When the water gets below 41 degrees, they stop pumping.” The bivalves then essentially go dormant for the winter, which creates a ridge in the shell, not unlike a tree ring, between seasons of growth.

At that point, he sinks his seed traps in the Damariscotta so they float below the ice. Then he moves any market-ready oysters to his lease in Johns River, which doesn’t ice over like the cove. It takes about 15 months for Cheney to grow a market-size oyster, but he likes to let the mature oysters soak in the Johns River to develop flavor.

“I just wanted a unique taste,” says Cheney. “The Johns River has a higher salinity and a different phytoplankton” than the Damariscotta, he explains.

The Damariscotta River is famous for its oyster production, both for the numbers it is capable of producing and the quality. According to Cheney, “75 percent of Maine’s oysters come out of this river,” a 13-mile stretch of water.

The river’s production has a long history far older than European settlers and their modern descendents. Midden Way, the dirt road we traveled to get to Cheney’s 3-acre lease, is named for the enormous Native American oyster shell deposits left in the river more than 2,000 years ago. The Whaleback Shell Midden just around the bend was once more than 30 feet deep, making for centuries of compressed oyster shell.

Fresh water comes into Great Salt Bay at the head of the tidal river and flushes the narrows to create a perfect balance of salinity for bivalve production. We glance out over Glidden Point, a renowned local brand of oyster. Across the cove is a 5-acre lease run by Dodge Cove Marine Farm, which produces two brands of oysters. Downriver is a cluster of other oyster producers that feed the burgeoning demand for the halfshell market.

“I have a goal to have my own hatchery when I get older,” says Cheney, always thinking of the next step. After a morning on the water getting just a taste of his work, I have a new respect for oyster farmers. Like commercial fishermen, they work long days in all kinds of weather to keep their small business running. But it takes two years to see any kind of return on a significant investment. Eight years after starting his first set of seed in 2008, Cheney hasn’t lost the edge of fear you carry with you when your income depends on the whims of nature.

“If you’re not sleeping at night, you’re probably doing it right,” he says. “I’m going to succeed because I’m not going to give up.”


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Yesterday, a recreational fisherman from Massachusetts had to be rescued after a serious injury from a spiny dogfish shark.

2016 0614 EatDogsHow many dogs do you need? John Wallace, NOAA/NMFS/NWFSC/FRAMD photoNew England commercial fishermen are no strangers to the many pains resulting from spiny dogfish catches. They have spent many years trying to describe the time and effort they put into unclogging nets full of dogs. It was insult to injury when these same aggressive and low-value sharks were being protected (in hindsight erroneously because our data bank was so shallow) by the federal government.

Now news that Brexit may put British markets in turmoil could turn into a boon for New England groundfish draggers and gillnetters. If Britain does withdraw from the EU, the economic separation could depress the value of the pound, which effectively would cause a jump in prices for the cod and haddock they import to feed the demand for fish and chips.

What’s cheaper than haddock and cod? Dogfish. And there’s plenty of it, and it even carries the MSC sustainability ecolable that Europeans love. What’s more, dogfish is the traditional fish for Limey fish and chips and one of the main catches they scooped up off our shores before the Magnuson Act sent them packing 40 years ago.

So what say you, Jolly Old Friend? We’ve got better fish to fry.


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2016 19 0614 RollsOne thing all Maine lobster rolls have in common is the top-split, buttered and toasted bun.I have a confession to make: I’m not a fan of lobster rolls. This is a risky admission as a Maine resident. But before you throw me to the wolves, allow me to explain: It’s because I love the taste of lobster so much that I prefer to enjoy it with as little interference as possible.

I like a tender chicken lobster (under 1.25 pounds) — Homarus americanus, of course — straight from the shell, steamed, not boiled (boiling fills the shell with water, which also washes out some of its delicious fat) — eaten warm, sometimes as is, or with melted butter and maaaaaaybe a squirt of lime.

Of course, if you want to do it right, put a bowl of steamers on the side with a few Maine-grown new potatoes, top it all off with a wild blueberry pie, and eat it at a picnic table nestled into a copse of tall pine trees. The scent of sun-warmed pine needles enhances the flavor of a lobster dinner.

We try to buy chicken lobsters (also called chix), and we usually get a few extras because, well, we’re in Maine, so why not? One of our few luxuries is getting to the end of a lobster supper and deciding to have just one more.

2016 19 0614 LobsterRollCampThe best-tasting lobster roll is served on your grandmother's old plates at a Maine fishing camp. This one has a roe topper.If there’s anything leftover at the end of the meal, we pull the meat from the shell and stash it in the fridge to make a lobster roll. Mainers are very particular about their lobster rolls. Some like the meat cold, with mayo, celery salt, diced celery, onion, and some call any adornment an unecessary affectation of tourism. But you will always find an authentic lobster roll in a buttered, toasted (or grilled) split-top hot dog roll. If it is missing any of these components, it’s just not a Maine lobster roll.

The only way I enjoy a lobster roll is served warm with just butter, and like my steamed lobster, maaaaaaybe a squirt of lime.

If you want to make these at home, I’ve got good news. Like most fisheries, Maine lobster is enjoying a major leap forward in processing. You can now buy cooked or raw Maine lobster vacuum packed in the freezer section of most grocery stores. Just follow the thawing/cooking instructions on the package.

2016 19 0614 LobsterRollHomeThey can be tasty served at home on your back deck, too.As for split-top hot dog rolls, I don’t know. From what I gather, these are regional. BUT my Trader Joe’s does sell them! You can also order a package of them from Hancock Gourmet Lobster Co. here in Maine. They freeze perfectly!

Serves 2


2 1.25-1.5-pound lobsters, steamed or boiled
2 split-top hot-dog rolls
5 tablespoons butter (I use Kate’s from Maine)
Optional squeeze of lemon or lime and a sprinkle of roe if you get lucky

2016 19 0614 LobsterPartsI split the tail of this soft-shell lobster before reheating in a buttered skillet.Preparation

Melt your butter in a small skillet, lightly brush the inside and outside of your buns with it and set aside.

Add your lobster meat to the remaining butter and reheat quickly, just enough to warm it up but not overcook it. I like to split my tail down the middle, if it’s a new-shell tail. If it’s a large tail from a hard-shell lobster, do a rough chop, as well.

Set your warmed lobster meat aside, and toss your buns in the skillet, toasting each side lightly but leaving the inside soft and buttered.

Add your lobster with a nice claw on top, pour the rest of the melted butter over the meat and sprinkle with roe (the red stuff) if you happened to find any. It’s like a flavor shot from the ocean. You can spread the rest of your roe on toast and dip it in corn chowdah if you really want to Maine up your day.









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I recently stumbled across a recipe I posted years ago for halibut with spring vegetables and risotto. Before kids, my husband and I cooked together most nights. And when I read this recipe, I got a craving not only for fresh halibut but for a chance to prove to myself that we could make something like this on a weekday with two children crowding the kitchen. The reason being that timing on this recipe is best if one person is grilling while the other is stirring the risotto.

2016 0616 HalibutRisotto2I got lucky one beautiful spring night and jumped on making my risotto while the kids played outside. I also had a bunch of Swiss chard that had overwintered in the garden. My husband hopped on the grill and helped me pull this all together in less than 45 minutes.

This simple risotto is easy to make but does require attention. It’s worth it, though, to treat yourself to a grown-up version of macaroni and cheese — comforting, creamy and satisfying — that your kids will love, too.

I used Atlantic halibut (Hippoglossus hippoglossus), the largest of all the flatfish. A properly cooked fillet of Atlantic halibut is up there with the best steak I’ve ever had. There’s something about the ribbons of fat in these East Coast flatties that could turn a cowboy into a fish lover. If you’re not lucky enough to be able to find fresh halibut, feel free to substitute anything local that can stand up to the grill.

Serves 6


1 1/2 pounds of halibut fillet
1/4 cup olive oil, divided
1 medium sweet onion, chopped
1 1/2 cups arborio rice
6 cups chicken broth
1/2 cup parmesan cheese
2 tablespoons butter
Optional garnishes: parsley, lemon, chive, thyme and parmesan


Brush your halibut in olive oil to coat, then sprinkle with salt and set aside. Pour the broth into a pan and warm over medium-high heat, then keep warm on low.

In a large sauté pan, warm 2 tablespoons of olive oil over medium-high heat, add the onion and sauté until lightly browned. Add a little more olive oil and the arborio, turning the heat down to medium. Stir and cook until the rice is just starting to get translucent at the edges of the grain.

Add a ladle of broth and cook, stirring, until the rice mixture absorbs the liquid. Add another ladle of broth and repeat until the rice is cooked through. In a pinch, you can cook the risotto until it’s almost done and set it aside, partially covered. Then rewarm to serve with another splash of broth within 20 minutes. I discovered this is just enough time to clean the slugs off of my garden chard, then chop and steam it.

Start grilling your halibut when you’re about 25 minutes away from serving. After your grill is heated on high, oil the grill itself and cook the fish, top side down for 3-4 minutes to get a nice sear (skip this step if you’re not feeling confident in your grill maneuvering). Then turn the heat to low, flip the fillet to skin side down, close the cover and cook for another 15-20 minutes. This was a 3-inch-thick piece and took a good 20 minutes on low. You can check for doneness by peeking between the flakes.

When the risotto is cooked through, add the parmesan and stir to incorporate, then add the butter and serve immediately with a squeeze of lemon, some fresh herbs and more parmesan. I like to put my fish right on top.

I love the contrast of vinegar-dressed greens with the grilled fish and cheesy risotto.

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We are finishing up our annual business plans here at our home office in Portland, Maine, which always gets us thinking overtime about sectors of growth and constriction in the fishing industry.

I can see points of hope in most parts of the country, along with the ever-present and dire need for more and better data. But what is typically the brightest spot — Alaska — is now engaged in a political maelstrom in Kodiak groundfish.

2016 0614 Kodiak EssKodiak trawlers fear consolidation if the North Pacific council enacts catch shares for local groundfish stocks. Cheryl Ess photoFor years, the North Pacific council has weighed the outcome of applying catch share quotas to the fleet — primarily trawlers, from midwater to bottom. Now as the state faces a steep decline in oil revenue, Gov. Bill Walker has praised the commercial fishing sector, the state’s largest private source of employment, and vowed to support the industry. Kodiak’s trawlers, however, feel unfairly targeted as a blighted gear type.

Walker appointee Sam Cotten, commissioner of the Alaska Department of Fish & Game, proposed an alternative that would divvy up bycatch quotas rather than catch quotas, which the trawlers have responded does little to eliminate the race to fish, a purported goal of catch shares.

In what is effectively a notation of the negative effects of quota management, the council’s discussion paper on the matter claims that its greatest challenge is protecting communities and fishermen from the effects of privatization, “notably excessive consolidation and concentration of fishing privileges, crew job loss, rising entry costs, absentee ownership of quota and high leasing fees, and the flight of fishing rights and wealth from fishery dependent communities.”

One wonders how a catch share system could be considered at all if these effects are anywhere on the list of the council’s concerns.

Another alternative would create community fishing associations — nonprofits to manage quota in community-based sectors — rather than divvying it up among the industry directly. The description does not sound dissimilar to the Northeast groundfish sectors under the region’s widely panned catch share program. I can’t say it won’t work, but I can say that I have yet to see a quota management system that has successfully sustained vibrant fishing communities.

A natural byproduct of quota management is consolidation. The same council meeting that weighed the alternatives for the Kodiak trawl fleet reviewed the 10-year anniversary of the Bering Sea/Aleutian Islands crab rationalization, which resulted in a nearly 70 percent fleet reduction in the first year alone.

What fishery managers and their federal overseers seem to be missing is that while consolidation might reduce the community’s power and economic stability, it does not make the fleet less powerful. When you put more money into fewer hands, you create more powerful fleet owners. Their power and money is more easily channeled into lobbying interests, and suddenly you have a fleet that can sway more legislation and decision making at higher levels.

Catch share management may appeal to those who believe that reducing effort will reduce the political power of fishing fleets, when in fact it does the opposite. If the North Pacific council and Walker are concerned with Alaska’s fishing communities, they will find a way to keep small-boat and community-based fleets thriving.

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16 Crepe CrevettesDownload a printable recipe cardIt’s possible that this salad would be just as delicious without a crepe underneath. But that’s the way I first tried it at one of my favorite Wharf Street holes in the wall, a French place called the Merry Table. Their speciality was crepes and other simple French foods.

Crevettes is French for shrimp, a much more elegant name for one of the world’s most popular ocean delights. You can cook it almost any way and end up with something tasty. For this dish, full of fresh, summery flavors, I chose to oil poach the shrimp. Before you roll your eyes at the thought, I beg you to try it. If you love fresh shrimp, this cooking method will knock your socks off by preserving the flavor of the shrimp. I use the cooking oil to make my dressing, so there’s no waste.

For this, I used South Atlantic white shrimp. I had to shell and clean them, but the results were well worth it. The ingredients may seem odd together — crepes, shrimp, guacamole, asparagus, vinaigrette. But for me this dish is much more than the sum of its parts. The Merry Table is no more, but this dish will live on.

Serves 4

Ingredients2016 0526 17 Crevettes

1/2 pound fresh wild shrimp, peeled and deveined
1 cup olive oil
5 ounces mixed greens
1 pound asparagus
8 cherry or Campari tomatoes
4 crepes — I follow Alton Brown’s recipe
Guacamole (recipe below)
Dijon vinaigrette (recipe below)


Most crepe recipes require time for the batter to rest. Be sure to build in this time.

Trim and steam asparagus until just tender (just 2-3 minutes), then refrigerate. Ever get down to the end of a spear of asparagus and find that it’s too tough to chew? Instead of cutting off the ends, try snapping each one at the natural breaking point.

To a small saucepan, add your shrimp and enough olive oil to cover (I use about a cup). Cook over low heat until the shrimp is white but not tough, about 10 minutes. Remove from oil and slice lengthwise.

In the meantime, rinse your greens, slice your tomatoes, plate your crepes and prepare your guacamole and dressing. The crepes are fine served at room temperature for this meal.

Toss your greens lightly in the dressing. Divide them evenly among your plates, then top with guacamole, tomatoes and shrimp. Lay the asparagus over the top and drizzle with a little more dressing.



3 avocados
4 cloves garlic, chopped fine
1/4 cup fresh lime and/or lemon juice
Salt and pepper to taste


Allow the garlic to soak in the lime juice for 20-30 minutes. Add chopped avocados and mash to combine.

Dijon vinaigrette


1 cup poaching oil
1/2 cup white wine vinegar
1 shallot, chopped roughly
2 cloves garlic
2 tablespoons Dijon mustard
1 tablespoon honey
Optional teaspoon of mayonnaise


Blend ingredients until frothy. Salt and pepper to taste.

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I love butter. As a child of the ’70s and ’80s, I was raised on margarine. But my grandmother, an Iowa farm girl, always infused her dishes with butter and lard, and I could taste the difference.

When it comes to seafood, I eat it all. I love the briny flavors of the ocean and don’t discriminate between shellfish, finfish, roe, seaweed. But if I had to choose a favorite, it would be scallops, the butter of the sea, churned by the tides and wrapped in a beautiful shell.

I am lucky to live by the ocean, close to the nation’s largest source of scallops. When Togue Brawn, who direct markets the local catch through her company Downeast Dayboat, mentioned that she was shipping scallops in a frenzy before the northern Gulf of Maine closed for the year, I jumped on it. How much? Well, she tells me, the guys are getting $17.50 off the boat. Would you pay $20 for a pound of the world’s freshest scallops to be delivered to your door? My next question was, “How much do you have left?”

2016 16 0519 ScallopsMost of the Atlantic scallops (Placopecten magellanicus) on the market are from trip boats, which go out for several days and keep their catch in ice. They deliver to the dock, which sells to wholesalers, which supply the markets. By the time you get the scallops home, they’re probably more than a week old. And still they’re some of the best food you’ll ever eat.

Now imagine you get those scallops within hours of their being plucked from the sea, the shucked meat has never touched ice or water. You may have had the best scallops of your life. But once you try them fresh off a dayboat, you’ll know you were eating margarine all along.

When it comes to seafood, this is the pinnacle for me. In my opinion, this dish requires no sauce. But for a little something extra, I enjoy this miso-honey glaze as a dip. I like to slide my fork into the sauce and then into the scallop.

Serves 4


1 pound scallops
1 tablespoon olive oil
2 tablespoons butter
1/2 pound pasta (spaghetti, linguine or similar)
1/4 cup grated parmesan
1/4 cup fresh arugula
Sea salt and fresh black pepper to taste
Lemon wedges to garnish

Prepare your pasta, drain and set aside. Pat your scallops dry with a paper towel. Heat a large heavy sauté pan on medium-high, then add the oil and butter. Sear scallops until caramel brown, 1-2 minutes per side. Set them aside on a warm (not hot) plate. Add the pasta to the scallop pan with the heat off. Toss with parmesan and arugula and serve alongside the scallops.

Honey Miso Sauce


4 tablespoons white miso paste
2 tablespoons warm water
1 tablespoon honey
1 scallion, greens only


Stir miso and water together, add honey to taste and garnish with chopped scallion.

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I will admit, I was relieved to see a piece from the broader scientific community (not just fisheries science) that defends Ray Hilborn against the attack Greenpeace launched against him last week.

Hilborn defended himself quite well almost immediately, which is no surprise, given his reputation for being even-keeled, plainspoken and precise.

2016 0517 HilbornUniversity of Washington Professor Ray HilbornBut this bulleted defense from Southern Fried Science, “Six thoughts about Greenpeace’s attack on Ray Hilborn,” doesn’t just defend Hilborn, it’s a defense of the scientific community. As it should be, because the Greenpeace attack was in effect a declaration of war on all scientists who specialize in a field of study. If you get close enough to a subject, you’re bound to work with groups that have a vested interest in the same subject. That’s how research specialists do their work. What Greenpeace is claiming is that if a scientist does not list in full his or her entire CV of funding with every article, op-ed, interview, paper, panel discussion, etc., then they’re hiding something.

The bottom line is that not many people should take seriously any NGO’s attack on a scientist’s credibility. The scientist’s peers will do that well enough when they assess research methodology during a peer review. If Hilborn didn’t have credibility, he wouldn’t have papers published (many times over) in well-respected scientific journals, like Science, Nature and the Proceedings of the National Academy of Science.

The attack shows primarily that Greenpeace is out of touch with the scientific community and possibly desperate to get some press to drive membership.

They may also have miscalculated the public interest in fishery science. I wish more people were interested in where their fish comes from, because the stringent standards of the American management system might give more consumers push to ask for wild American seafood. But unfortunately for Greenpeace, this attack resonated mostly within the fisheries and scientific communities where it fell flat, only to be out-thudded by the dull sound of no one’s actual disappointment in the NGO that has failed many times over to make itself relevant in American fisheries management.

Is this what we expect of Greenpeace now — just another Oceana-style publicity ploy? Maybe the powers that be at the NGO will consider what this attack says about them more than what it says about Hilborn.

If you’re interested, you can always access Hilborn’s CV on his website with major funding sources dating from 1978 to present.

Moving on.


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I’m a Southern gal, so I’m happy to eat grits (that’s what we call polenta) and eggs any time of the day. This dish may remind you of shrimp and grits, and like that classic, I would serve this for brunch, lunch or supper.

Flounder is a delicate whitefish. I use it when I want a quick-cooking yet elegant fillet. It is best when poached or pan-seared. This dish uses winter flounder (Pseudopleuronectes americanus), but you can substitute fillets of any flounder, sole or dab.

In the larval stage, the flounder has one eye one each side of its brain, like a roundfish. As it morphs into a juvenile, one eye migrates to the other side of the body, so the fish can camouflage itself on the ocean floor and spy its prey and predators. The side to which the eyes migrate depends on the species.

When making a blackening rub, don’t be afraid to cater it to your own tastes. The peppery arugula is a perfect amplifier of the spices on the fish rub against the base of creamy grits. The egg could be considered optional, but no one in my house ever says no to eggs. You could also serve the egg fried or poached instead of soft-boiled.

Serves 4

2016 15 0512 BlackenedFlounderIngredients

Creamy Polenta
4 cups chicken broth or water
1 1/2 cups polenta or stone ground grits
1/2 cup heavy cream

Blackened Flounder
4 6-ounce flounder fillets
2 teaspoons paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne
1/4 teaspoon fresh black pepper
1/4 teaspoon thyme
1/4 teaspoon oregano
2 tablespoons olive oil

To serve
2 cups arugula (set aside for serving)
4 soft-boiled eggs


Bring chicken broth to a boil in a large saucepan. If you’re using water, add a teaspoon of salt. Slowly whisk in the polenta and cook over low heat for about 30 minutes, stirring regularly so it doesn’t stick to the pan and to prevent lumps from forming. When it’s cooked and starting to dry out in the pan, whisk in the cream and cover to keep warm until ready to serve.

While your polenta is cooking, combine the spices in a small bowl, then add the olive oil and stir to make a paste. Baste one side of your fillets with the seasoning.

Heat a large cast iron or nonstick skillet with 1/4 cup of oil until it just starts to smoke. Add the fillets, seasoned side down, being careful not to crowd the pan. Flip over after about 1 minute and cook on the other side for 3-4 minutes, until it’s cooked through but not dry.

For the eggs, bring 2 quarts of water to a boil (enough to cover your eggs). Gently pierce the bottom of the shell with a clean pushpin. Place the eggs into the boiling water with a slotted spoon and cook 6 1/2 minutes for medium eggs or 8 minutes for large eggs. Run under cool water just long enough to peel gently, so you can serve the egg whole on top.

To serve, divide the polenta among four plates, lay one fillet on top of each, then a bunch of arugula and finally the peeled egg. Top with a little salt, pepper and red pepper flakes. This is delicious alongside any warm vegetable side like grilled asparagus, sautéed summer squash or steamed broccoli.

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14 Nicoise SaladDownload a printable recipe cardWhen I was growing up, my family always had oil-packed tuna in the pantry. It was a special treat on backpacking trips, too, right out of the can! But as Americans began to grow wary of high-fat diets in the 1980s, oil-packed made way for water-packed.

As more Americans are again embracing the inclusion of good fats in our diets, the grocery store shelves are reflecting that shift with a resurgence of olive-oil-packed cans of tuna.

I buy pole- and line-caught tuna when I can, because those fisheries support small-boat businesses and small-town fleets. I pay a little more for it, but I’m comfortable paying a premium to support working American families. I make my trade-offs elsewhere.

This salad is made with Trader Joe’s oil-packed yellowfin tuna, but I’ve used a variety of oil-packed tuna species — albacore, skipjack, bigeye. Use your favorite, packed in oil or water, or go wild and sear a tuna steak for a more traditional Niçoise salad. What I like about this version is its simplicity for a quick weeknight meal.

Serves 4

Ingredients2016 14 0505 TunaNicoise

2 6-ounce cans oil-packed tuna
1 box (5 ounces) field greens (I use Olivia’s Organics spring mix)
1/2 pound green beans or haricots vert
1 pound new potatoes
4-6 eggs, boiled
16-24 Niçoise, calamata and/or castelvetrano olives
1/2 pound grape or cherry tomatoes, sliced into bite sizes
Fresh herbs to taste
Anchovy fillets (optional)
Crisp-cooked bacon, chopped fine (optional)


Put potatoes whole into a medium pot and cover with water (if they are of varying sizes, cut the larger ones into pieces about the size of the smaller whole potatoes). Bring to a boil, reduce heat to medium, and cook until just fork tender. Drain, drizzle with white vinegar, and set aside to cool.

Rinse and trim the green beans and steam until al dente, then set aside to cool. Peel and slice the boiled eggs into quarters. To ensure an easy-to-peel egg, before boiling, gently insert the head of a (clean) push pin into one end of the egg, being careful not to puncture the inner membrane.

Slice tomatoes into bite-sized pieces. Rinse and dry greens, then toss lightly in red wine vinaigrette (recipe below).

Divide greens evenly onto four large plates or salad bowls. Scoop tuna from cans with a fork onto the center of the greens, then add remaining ingredients. Serve with vinaigrette.

Red Wine Vinaigrette


1 cup red wine vinegar
1 shallot, chopped
4 cloves garlic, smashed
1 cup olive oil
2 teaspoons honey
1 tablespoon prepared grainy or Dijon mustard
1 teaspoon mayonnaise (optional)
2-4 anchovy fillets, chopped (optional)
Salt and pepper to taste


Combine vinegar, shallot and garlic in a blender and blend thoroughly. Add remaining ingredients and blend again. Sample and amend to your taste. The mayonnaise is optional but will help prevent the separation of oil and vinegar. You may also sub white, cider or balsamic vinegar for the red wine vinegar.

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Page 1 of 38

Inside the Industry

Pat Fiorelli, the long-serving public affairs officer for the New England Fishery Management Council, will step down at the end of July.


The National Fish and Wildlife Foundation announced last week the sixth round of grant awards from its Fisheries Innovation Fund, a program launched in 2010 to foster innovations that support sustainable fisheries in the United States. 

The goal of the Fisheries Innovation Fund is to sustain fishermen and fishing communities while simultaneously rebuilding fish stocks.

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